Sticky Hoisin Spare Ribs with Sweet Potato Fries

Looking for the most delicious, sticks, tender ribs? You’ve come to the right recipe with these sticky hoisin pork spare ribs. Paired with sweet potato fries and a fresh green salad, no need to pop out for that pub grub you’ve been craving, just make it at home.




  • Pork


  • South African
  • Asian

Cooking Methods

  • Cooking



Prep Time

20 minutes

Cooking Time

1 hour 15 minutes


    2 x 1.2kg Food Lover’s Market pork spare rib racks
    2 Lemons

Sticky Hoisin Basting Sauce

    250ml (1 cup) red wine vinegar
    50g tomato paste
    60ml (¼ cup) chilli jam or apricot jam
    60ml (¼ cup) canola oil
    125ml (½ cup) brown sugar
    125ml (½ cup) hoisin sauce
    15ml (1 Tbsp) braai spice or Moroccan mix

For the Fries

    3 large orange sweet potatoes, peeled and cut into fries
    Salt and black pepper, to taste
    Olive oil

For the Green Salad:

    100g wild rocket and micro herb mix
    1 cucumber, sliced into ribbons
    6 radishes, thinly sliced
    2 avocados, sliced
    60ml (1/4 cup) of your favourite salad dressing
    Salt and pepper, to taste


For the Ribs & Basting Sauce

    Pre-heat the oven to 180°C.
    Lightly salt your rib rack, place on a deep oven tray with very little water. Cover with foil and cook for about 20 min.
    Remove from the oven and squeeze the juice of 2 lemons over your ribs. Cover again and cook for another 15-20 minutes.
    In the meantime, make your basting sauce: Combine all the ingredients in a small saucepan and mix well to combine. Cook on medium heat to a thick, sticky consistency for about 5-8 minutes.
    Remove the ribs from the oven and pour your basting sauce over the ribs, making sure you cover them.
    Return your tray to the oven without foil. Keep an eye on the ribs once the basting sauce is over – they can easily burn. Turn them continuously in 5-minute intervals until the ribs are crispy or to your liking.

For the Fries

    Place the cut fries onto a baking tray and season with salt and pepper. Drizzle with olive oil and bake in the pre-heated oven for about 30-45 minutes while tossing them around every 10 minutes to avoid them sticking to the pan, or until crispy and cooked to your liking.

For the Green Salad

    Combine all salad ingredients, season to taste and serve with your favourite salad dressing.


  • What if I don’t eat pork?
    • Try this recipe with beef short ribs or lamb ribs. It’s all about the basting sauce.
  • What if I don’t like sweet potatoes?
    • Substitute the sweet potatoes for any fries you like. Regular potatoes, zucchini or buttenrut fries will work well.
  • What if I am banting?
    • Unfortunately, this Hoisin marinade is not the recipe for you, BUT you could try it with a banting-friendly marinade, such as Carb Smart Sticky Braai sauce with a touch of Soy Sauce for that Asian flavour. Substitute the Sweet Potato fries for Zucchini fries et voila!
  • What can I make with leftover ribs?

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